Big Joe Backyard BBQ Texas Style Brisket

Get ready to experience authentic Texas BBQ with this Big Joe Backyard brisket recipe, where simplicity meets perfection. Using just a handful of ingredients, you’ll create a tender, flavorful brisket that’s perfect for any backyard gathering.

Instructions

1. 01

   Trim your whole packer brisket, ensuring the fat cap is no more than 1/4 inch thick. Season generously with kosher salt, fresh cracked pepper, and finely powdered onion powder. Wrap the brisket tightly in saran wrap and refrigerate overnight to let the flavors meld.

2. 02

   Set your Kamado Joe for indirect heat, aiming for a low and slow temperature of 225-250°F. Place a large water pan under the grates to maintain moisture. Insert a temperature probe into the thickest part of the brisket to track the internal temperature as it smokes.

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4. 03

   Smoke the brisket until the bark sets, which typically takes about 8-11 hours. Around 170-180°F internal temperature, the brisket will be ready for wrapping.

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6. 04

   Wrap the brisket tightly in butcher paper and reinsert the probe. Continue smoking until the internal temperature reaches 195°F.

7. 05

   Once the brisket hits 195°F, wrap it in three layers of aluminum foil and place it in a cooler, covering it with beach blankets. Let it rest for 3-4 hours to allow the juices to redistribute.

8. 07

   To serve, slice the flat against the grain until you reach the point. Then, either separate the flat from the point or rotate the brisket 90 degrees to continue slicing.

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10. 07

    To serve, slice the flat against the grain until you reach the point. Then, either separate the flat from the point or rotate the brisket 90 degrees to continue slicing.